Sour green plums the size of large marbles are in the local Middle East markets now, a seasonal favorite of the Iraqis. Eat them out of hand as a snack, sprinkling each bite with a little salt. The classic Iraqi way to cook them is to pair them with meat in a flavorful stew. And if you want to ask for them in Persian just say "Gojeh sabz!"
Baharat is an essential blend you can make at home. It's like a Middle Eastern answer to curry. But distinct.
Soul-satisfying makluba, an Arabic dish with our vegan twist.
We're still hungry for homemade tomato soup - chilled. Our vichyssoise recipe is delicious, but now we're on track of something not only cool, but also colorful, and busting out with Vitamin C to help us withstand the summer heat.
A traditional Arabic dish of ancient origins, mouth-watering Maklubah (maqlub, maqlube) is a gala menu all by itself.
Call it Bamyeh in Arabic or Bamiah in Hebrew, but okra is relished all over the Middle East. Okra is a vegetable with an inferiority complex. Its delicious flavor hides under a certain goopiness, or mucilage released in cooking, and some people don’t like it. On the other hand, you may want the beneficial mucilage. […]
People around the world eat the penises of bulls, sheep, and goats, without a quiver.
The etrog is a stunning fruit. It's also known around the globe as citron ––but it's not to be confused with the French word "citron" which just means lemon. The etrog or citron is indeed a citrus fruit, so cousin to lemon and lime, but it's a world away from that tangyness and in its own class.
You know mango chutney from India. It's eaten well on samosas. But all manners of fruit can create a chutney, especially those fruits that don't keep in the fridge.